Halve the cherry tomatoes and add to a bowl with the lemon zest and a drizzle of oil. Season with sea salt and black pepper.
For the pesto, finely crush the walnuts, finely chop the basil leaves, then add the oil, balsamic cream and the dried chilli peppers. Stir until well combined. Spoon into a bowl and add the pecorino cheese. Another way to do this and achieve a finer paste like pesto is to add all ingredients in a food-processor and blitz couple of times.
Spread the pesto in a plate and on top add the halved tomatoes and the burrata pieces. Drizzle with more balsamic cream and serve.